热处理对“皖翠”猕猴桃贮藏生理及品质的影响

目的]探讨热处理对＂皖翠＂猕猴桃贮藏生理、品质的影响,为猕猴桃热处理贮藏技术的应用提供理论依据。方法]以＂皖翠＂猕猴桃果实为试材,采用不同温度和时间热水处理果实,置于0-1℃冷库低温贮藏,定期检测呼吸生理、品质指标的变化。结果]经热处理的猕猴桃果实含糖量整体低于对照组;54℃热处理可明显抑制猕猴桃果实的呼吸速率;38℃热水处理8 min,可保持较高的猕猴桃果实硬度;38℃热处理猕猴桃果实可滴定酸含量高于对照,果实Vc含量损失相对较少。结论]热处理温度与时间的不同组合都会对＂皖翠＂的贮藏品质产生不同的影响,较低温度的热处理对＂皖翠＂猕猴桃的低温贮藏较为有利。

Effect of Heat Treatment on Wancui Kiwi Fruit Storage Physiological Parameters and Quality

Objective] In order to provied the theoretical basis of storage technology of heat treatment,the effect of heat treatment on Wancui Kiwi fruit storage physiological and quality indicators was investigated.Method] Using Wancui as the raw material,the kiwi fruit was placed at 0-1 ℃ after being treated at different temperatures and time.Respiratory physiological and quality indicators were detected at regular intervals.Result] The total soluble sugar of kiwi fruit with hot water treatment was lower than control.Kiwi fruit respiration rate decreased significantly at 54 ℃ heat-treated.Kiwi fruit could maintain a high hardness after being treated at 38 ℃ for 8 minutes.The titratable acid(TA) content was higher than control at 38 ℃.The loss of vitamin C(Vc) content was benefit at 38 ℃.Conclusion] Different temperatures and time could cause different storage effect,and the lower temperature treatment was benefit for the storage at subambient temperature.